Pages

Over the last while I have come across several posts for
Hainanese chicken rice
which have sounded really good.
Hainanese chicken rice
is a Chinese dish that consists of a poached chicken along with rice that is cooked in chicken broth. Chicken rice is commonly served with a chili sauce and other condiments to dip the chicken into. Every time I come across chicken rice I have heard nothing but good things about it and it seems that it is very popular in several Asian countries including Singapore where it is considered a national dish. I liked the simplicity of the dish and I was looking forward to trying a poached chicken as opposed to a roasted chicken which I am more familiar with.

The Hainanese chicken rice was pretty straight forward to make though it did take a bit of time. First you poach the chicken and only then can you make the rice using the liquid that the chicken was cooked in. You have to wait for the chicken to cool so that you can strip the meat from it so that you can use the bones to make the simple chicken soup. I liked that this meal used so much of the chicken all the way down to the bones and the water that the chicken was cooked in. The Hainanese chicken rice turned out pretty well! The chicken was nice and moist and tender and good. I served it with the chili sauce and some ginger sauce and some cucumbers and tomatoes. The cucumbers and tomatoes were a nice cool relief from the heat of the chili sauce. The rice that was made in the chicken broth was nice and creamy and flavourful and it also provided some relief from the chili heat. Overall it was a really tasty and filling meal.

Hainanese Chicken Rice

ingredients

1 chicken

7 cloves garlic

5 slices ginger

1 teaspoon salt

water

1 tablespoon sesame oil

1 tablespoon light soy sauce

1/2 teaspoon brown sugar

3 cloves garlic (chopped)

directions

Stuff the garlic and ginger into the chicken.

Place the chicken into a large pot and cover with water.

Bring to a boil, reduce the heat and simmer for 20 minutes.

Plunge the chicken into ice water until no longer hot, about 15 minutes. (Retain the water that the chicken was cooked in.)

Lovely! This one is very popular in Indonesia, Malaysia and Singapore. My version is a bit different to yours. You may take a look my version. http://indonesia-eats.blogspot.com/2007/04/hainase-chicken-rice.html

I LOVE Hainanese chicken rice but have been scared off making it by reports that it involved something akin to magical powers as it was so fiddly and difficult. I might give this a go as it looks delicious!

**Just as a heads up: I will not be able to comment on blogs as often now, during this semester, due to work overload (I'm stressed already) - PLEASE know that I'm still loyally reading, but just won't have time to comment. I hope you understand!!

Bravo Kevin!! I love Hainanese Chicken Rice.In fact I just cooked for myself yestersday! you're really good in making this dish,so detail.I just use the short cut version! lol!lazy me!..must salut you now!

Gee Kevin, I'm impressed by your Hainanese Chicken Rice dish. Though simple sounding and looking, this dish is quite difficult to make taste deliciously authentic. Good job with keeping true to all the authentic accompaniments and techniques! way to go! looks delish!

In Singapore, some say it is the chili that makes a good plate of chicken rice. Of course, there are some who says it is the rice and others who says the chicken. Hahhaa! In short, chicken rice is a whole entity :D

I have made it before too. The tip I got from others was never allow the chicken to come to a boil when poaching. That ensures the most tender meat.

You can't imagine how I would like to eat this dish off the screen! I wish I could take a piece of the chicken and dip into the chili sauce, then put into my mouth!This is a dish that I have long missed!It's great to see this and I am hoping to make it one day!

The dish looks fantastic and authentic in the photo, and when I read the ingredients list and cooking method, it's pretty much spot on too. Well done! My husband and I love chicken rice and I cook it at home quite often. You're right, it is straight forward but plenty of prep work and chopping to do. That's why I normally do that on weekends.

When my mom went to cooking school in HK, they taught her to reserve the oil from the chicken broth, use the oil to saute shallot, ginger, and rice - then add chicken broth and a little coconut milk to cook the rice. It tasted amazing, but fattening!!!

I used to order this when I was in college as it is flavorful and ofcourse affordable yet filling! I imagined Hainanese chicken and rice to be difficult to make but now I'm inspired to make it myself! Nice post!

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.